Archive for November 2014

Easy Cheesecake Truffles

November 30, 2014
Thank you Pacific Rim Riesling for sponsoring this post! All opinions are my own.

These amazing dessert bites are only two ingredients! Perfect alongside a glass of wine for your next holiday party!




It is FINALLY officially the Christmas season, wahoo!! We had a crazy, busy Thanksgiving week filled with good food and spending time with family. Exactly what you're supposed to do on Thanksgiving, right?!

Of course that night and the day after were filled with deal hunting, mostly online. I just love Black Friday shopping because I LOVE scoring a great deal. My boys are finally at the age where I can take them out for a bit with me and they're generally well behaved. I say generally because if we go to a store where there are *usually* car carts available, but they're all taken, there may be a tantrum or two. And that would mean I turn into mean mom and strap everyone back in the car to head home. Which would then lead to bad mood mom. They pretty much NEVER want to see bad mood mom. :)

I have to say though, I kind of love the craziness of the season. I know I can't possibly pull it all together, but I do surprise myself every year with how much I actually DO accomplish in the midst of raising these two crazy kiddos. 





One of my favorite things to do around the holidays is have friends over for dessert, coffee, and drinks. These bite sized truffles are only two ingredients - anybody can pull them off! And they pair absolutely perfect with a glass of Pacific Rim Sweet Riesling. Or just make a batch of these, pour yourself a glass, and relax by the fire. What a delicious end to a busy day of Christmas shopping!

Easy Cheesecake Truffles

Recipe by Kelly Miller
These amazing dessert bites are only two ingredients! Perfect alongside a glass of wine for your next holiday party!
Prep time: 15 minutes
Total time: 3 hours 15 minutes

Ingredients
  • 1 package Sara Lee Original Cream Classic Cheesecake, slightly thawed
  • 1 package microwavable chocolate coating
  • seasonal sprinkles (optional)
  • 12 toothpicks
Cooking Directions
  1. With a spoon, remove slightly thawed filling from cheesecake and form into bite sized balls. Place a toothpick into each ball. Freeze formed balls for three hours or until firm.
  2. Melt chocolate coating in microwave as instructed. Using the toothpick, dip the balls in the coating and place on a piece of waxed paper. Sprinkle quickly with seasonal sprinkles before chocolate hardens.






Oh my word, these will be gone in seconds I'm telling you! If the cheesecake becomes too gooey, you may need to place it back in the freezer for a few minutes to harden up again. These take no time at all to make!





If you're looking for a great wine to serve at your next holiday gathering, be sure to check out these amazing Pacific Wine Riesling wines! They are available in original (Medium Dry), Dry, or Sweet varieties. I have to say with how beautiful and colorful the bottles are, they would make an excellent host or neighbor gift as well! Sara Lee has paired up with Pacific Rim Riesling to give you some excellent dessert ideas perfectly matched with each wine. Click here to visit the Riesling Rules website for all the recipe and wine pairing ideas. And be sure to follow Pacific Rim Riesling on Facebook for all the latest updates.


Here are some more of my favorite holiday desserts:


Cranberry Pecan Pie Sugar Cookie Cups




Mocha Pumpkin Eggnog




Andes Mint Cupcaketini




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

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Thank you Pacific Rim Riesling for sponsoring this post! All opinions are my own.

Leftover Turkey BLT Melt

November 24, 2014
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

This sandwich takes the BLT to the next level with leftover roasted turkey and a dijon mayo spread!
#TastetheSeason #CollectiveBias





I am absolutely, positively BORING when it comes to turkey leftovers. Don't believe me? Cut up turkey with mayo on bread.

That's it.

Sometimes I don't even cut the sandwich. 

I told you, it's boring - but it's my favorite way to enjoy turkey leftovers. I think it's because turkey tends to be dry. And then leftover turkey tends to be really REALLY dry. I guess the best way my tastebuds like to combat this issues is to give it lots of mayo. I don't know what to say, it just works!



I suppose you could just shred the turkey and add mayo to make a turkey salad. It's not the same, though. You need that real fresh turkey flavor with the moist spread and the crusty bread. Oh, and I pretty much have to have sweet potatoes next to it. Because I have to. :)

I think I need to revise my statement above, though. It USED to be my favorite way to enjoy turkey leftovers. That is until this Turkey BLT walked into my life. OH MAN this takes the boring turkey sandwich to a whole new level! You know why? Because this.


Yep, bacon. Let's try turkey, topped with crispy bacon strips, sliced tomato, spring mix, and cheddar with a Dijon mayo spread and melted to perfection. How does that sound? YEP, that's what I thought - this sandwich is amazing! Add to that all your favorite side dishes from the Thanksgiving feast and you have one amazing meal. But really, add bacon and cheddar to anything right? :)



It's so easy to recreate this amazing sandwich at home with Kraft Mayo and Shredded Cheddar at Walmart. I love that I can trust these wholesome ingredients with what I'm serving my family, and myself! Kraft also has Stove Top, Miracle Whip, and Ranch Dressing to use with your own leftover recipe creation! 



BUT, you HAVE to start with this yummy melt first. I'm not sure you'll need another idea for your leftover turkey again!

Leftover Turkey BLT Melt

Prep time: 5 minutes
Cook time: 4 minutes
Total time: 9 minutes
Yield: 1 sandwich

Ingredients
  • 1/4 cup Kraft Mayo
  • 1/4 cup Dijon mustard
  • leftover turkey
  • 3-4 slices bacon, cooked and crispy
  • 4 tomato slices
  • spring mix
  • 3 tablespoons Kraft shredded cheddar cheese
  • thick sliced french bread
Cooking Directions
  1. Combine mayo and mustard in a bowl and spread on two slices of french bread. Layer sandwich with turkey, bacon, tomato, spring mix, cheddar, and top with second piece of bread.
  2. Place on an indoor grill or panini press and grill for 4 minutes or until bread is crispy and cheese is melted.







If you need more inspiration, check out the Cooking Up Good website. It has recipes, sweepstakes, loyalty programs, coupons, and more. What's not to love? I'm always looking for new yummy ideas, how about you?

Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Brown Sugar Carrots & Cranberries



Pureed carrots mixed with brown sugar, ginger, and sweet dried cranberries. The perfect Thanksgiving or Christmas side dish!





I love turkey. I really do. Thanksgiving is one of my favorite dinners because I get to eat turkey.

But you know what? I'm ALL about the side dishes!

I guess because the turkey is always usually the same. The taste, flavor, seasoning. It's great like that. But side dishes are where my sister and I shine, haha! We're always trying something new to bring to Thanksgiving dinner.

The holiday feast is always packed with family favorites from one end of the table to the other. For a lot of people, or definitely my family at least, some vegetables get just plopped in a bowl and served. And you know what? When you're making a hot dinner for a lot of people to enjoy all at one time, some of the dishes NEED to be simple.





In our family, our Thanksgiving side dishes are usually Layered Sweet Potato Casserole, corn, mashed potatoes, stuffing, rolls, green bean casserole, and mixed veggies. As you can tell, the carrots get sort of left behind for the star of the show - the turkey! When you're pulling something like this together, it can be so hard to juggle various recipes and cook times. 

There is absolutely nothing complicated about these delicious Brown Sugar Carrots & Cranberries! I used the new I Can't Believe It's Not Butter to give them a richer flavor along with the brown sugar and ginger. 





The new I Can't Believe It's Not Butter now has 0% artificial preservatives, 0g trans fats, no cholesterol, and no partially hydrogenated vegetable oils. I used the original variety, but it also comes in Light and Olive Oil varieties. 



Brown Sugar Carrots and Cranberries

Pureed carrots mixed with brown sugar, ginger, and sweet dried cranberries. The perfect Thanksgiving or Christmas side dish!
Cook time: 20 minutes

Ingredients
  • 2 lbs carrots, peeled and sliced
  • 1/3 cup butter
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ginger
  • 1/4 teaspoon kosher salt
  • 1/3 cup dried cranberries
Cooking Directions
  1. Place carrots in a stock pot and cover with water. Bring to a boil, then reduce heat and simmer 20 minutes or until carrots are easily pierced with a fork.
  2. Drain and place carrots in a blender or food processor. Add butter, brown sugar, ginger, and salt. Blend until whipped and smooth.
  3. Transfer to a serving bowl and stir in dried cranberries, reserving some to sprinkle on top. Serve immediately.








These carrots are just a simple way to take a regular vegetable side dish up a notch! I also love that it require no oven space, something that is hard to find during Thanksgiving and Christmas dinners!

You can also try the new I Can't Believe It's Not Butter on corn, sauteeing vegetables, or even baking! I love that it's soft straight out of the fridge, perfect for spreading on a thick piece of french bread. As a mom of two littles, I like that it's part of an overall healthy, balanced diet because I can trust what's inside. When you try the new I Can't Believe It's Not Butter, be sure to click here and leave a product review on their website to let them know what you think!


Here are some more of my favorite side dish recipes:


5 Cheese Mac & Cheese




Homemade Creamed Corn in the Crockpot




Holiday Pineapple Stuffing




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Super Moist Roast Turkey Breast

November 20, 2014
Seasoned with garlic, celery salt, thyme, basil and onion, this turkey is packed with flavor perfect for Thanksgiving dinner!




It's one week before Thanksgiving - do you know where your turkey is?? Haha, just kidding.

I've actually only cooked a large turkey once. I used a brine recipe I found online. If you've never brined a turkey before, you actually make essentially a giant herbed marinade for the turkey. Turkeys are BIG though - so I actually cleaned out the bottom drawer in my fridge, placed the turkey and brine in a large plastic bag, and let the turkey get comfy in there for a LONG while.

It actually did this three years ago on Halloween. I had my mom and dad come over and see us off with Silas trick or treating. This blog was just a baby back then - as was Wesley! But I wanted to try it and possibly share it with you all.

Don't go searching, there's no turkey brining recipe on here. I guess you can assume what I thought of that turkey.

Blech. 

Ok, well maybe it was edible, but not much more than that. It was super dry and I know I had followed all the directions. From that time forward, I left the turkey making to my mom.

This year though I felt like I OWED it to you all amazing readers to bring you a Crockpot turkey recipe. I gathered the herbs that I wanted to use. Went and plopped the turkey in the slow cooker. Even sprinkled it with some of the herbs... and that's when I noticed something.

The bird was too big.

So I guess he wasn't meant to be slow cooked! No matter though - this turkey is amazingly flavorful and moist. It's a wonderful recipe for a smaller gathering - or double the spice mixture for a full turkey. I will say, my husband really does not like turkey, and he willingly gobbled this one up.

See what I did there. ;)



Super Moist Roast Turkey Breast

Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 hours 15 minutes

Ingredients
  • 5 - 10 pound bone in turkey breast (one with a pop-up thingy :)
  • 2 packets onion soup mix
  • 2 tablespoons garlic powder
  • 1 tablespoon celery salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 32 oz chicken broth
Cooking Directions
  1. Be sure the turkey breast is thawed completely before cooking. Place turkey breast into roasting pan and sprinkle both onion soup mixes over the skin.
  2. In a small bowl, stir together the remaining spices. Sprinkle those on as well, rubbing them into the sides as needed. Pour 1 cup chicken broth into the bottom of the roasting pan.
  3. Bake at 350 degrees for anywhere from 1 1/2 hours to 3 hours (or more) depending on the size of your turkey - consult the instructions on your turkey for specifics, but usually 15 - 20 minutes per pound.
  4. About 45 minutes into cooking, pour another cup of chicken broth over the top of the turkey. Repeat again after another 45 minutes, and then using the liquid at the bottom to baste over the top of the turkey every 30 minutes after that - until the turkey is done and the pop up thingy has... popped up!
  5. Remove from the oven and cover the turkey with foil. Allow it to rest for 15 minutes before slicing. I like to slice the turkey and then allow the slices to sit in the bottom of the pan soaking up all the juices until everyone's ready to eat.







We actually both commented that this was one of the best turkeys we had ever had! Made excellent sandwiches the next day, too. 


Here are some of my favorite Thanksgiving side dish recipes:


Cheesy Cauliflower Casserole




Layered Sweet Potato Casserole




Loaded Mashed Potato Casserole




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

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Show & Share Wednesday #102

November 19, 2014
This picture pretty much sums up my week thus far:





The schedule is busy and sometimes all I want to do is curl up with my munchkins and watch Elf for the 43rd time. So then, let's take a look at the features from last week's party:


Sweet Potato Casserole - My Kitchen Craze







Butterscotch Kit Kat Brownies - Table for 7







Turkey Legs and Acorns - Amy's Cooking Adventures







Apple Spice Waffles with Spiced Applesauce - Annie's Noms







Show & Share link party rules:

  • Link up your newest recipe, diy project, kid activity, anything you are proud of and want to share. Please, no more than THREE links per blog.
  • While I love Etsy shops and giveaways, they are not in the spirit of this party.
  • I reserve the right to remove any link that is not family friendly.
  • Grab a button below to display on your post or provide a text link back either in the post or on your link party page.
  • Some link-ups will be featured on Mostly Homemade Mom's Facebook and Twitter, so make sure you follow both. Check back next week to see who gets featured!



Grab button for Semi Homemade Mom


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Cranberry Pecan Pie Sugar Cookie Cups with Salted Caramel Tea

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Refrigerated sugar cookie crust, pressed into mini muffin tins, with pecan pie filling and topped with dried cranberries. The perfect holiday tea cookie to serve and give! 
#AmericasTea #CollectiveBias




We're getting into the colder months, bitter cold actually, where colds and flues are rampant. Paul and I both had pretty nasty head colds, and then Silas and Wesley both caught Croup. THAT was real fun, let me tell you. Listening to your child cough and almost gasp for breath, all while sobbing because their throat is on fire. They're still too young to take medication for coughs and sore throats, but I know from experience, those things only mask symptoms and just generally make me tired. There are very few things that make me feel more human when I'm sick than a hot cup of tea!





The warm steam through your airways and the clean taste of tea on your throat - makes me even right now say, "AAhhh." While we all now have our flu vaccines, I can imagine all the germs my two little boogers will be bringing home with them this winter. I plan on being stocked with some of the delightful seasonal flavored teas from Bigelow ready for Paul and I the next time we come down with something.





I have to say though, when I tried this Salted Caramel tea from Bigelow, I remember thinking, "I SO need to drink more tea!" This seasonal flavor is absolutely delicious! The flavor is just enough that it pairs wonderfully with these sweet Cranberry Pecan Pie Sugar Cookie Cups. Speaking of those cookie cups, if you're looking for an over-the-top addition to your gift giving cookie trays, no need to look any further! These little guys were simple to make, and they are amazing. Once you let them cool completely, they are stackable - which is perfect for packaging.


Cranberry Pecan Sugar Cookie Cups

1 roll refrigerated sugar cookie dough
2 tablespoons flour
2/3 cup brown sugar
1 tablespoon melted butter
1 egg
1/2 cup pecan pieces
1 cup dried cranberries

Place sugar cookie dough in a large mixing bowl and break up with your fingers. Add flour and knead with your hands until well combined in with the dough. Break up the dough evenly among 30 greased miniature muffin cups, pressing dough into bottom and up side of each cup. Pre-bake cookie cups at 350 degrees for 6 - 8 minutes or until light brown on the edges. In another mixing bowl, beat together brown sugar, melted butter, and egg until smooth. Stir in pecan pieces. Fill each pre-baked sugar cookie cup with about 1 teaspoon of filling. Sprinkle the tops with 3 or 4 dried cranberries. Return to oven and finish baking another 8 - 12 minutes or until the edges are browned and the filling has caramelized (it will harden more as they cool). Cool completely before serving or packaging in a gift.





Oh I can't describe to you how perfectly these little cookie cups pair with Bigelow's Salted Caramel Tea! And if you're planning a Thanksgiving or Christmas get together - these tea bags come in adorable little envelopes with a leaf pattern which is so festive to set out next to your hot drink station!





I found this amazing seasonal flavor at my local Walmart, and I'm more than excited to support a company that is 100 % American made and owned by an American family. Bigelow's Charleston tea plantation is actually the largest working tea garden in America, so they know what they're doing when it comes to tea! If you are local or on vacation, it's actually opened to weddings, tours, and music festivals - on my bucket list for sure. Bigelow has sent almost 4 million tea bags to troops overseas with their Tea for Troops program as well! Be sure to print a coupon for $.55 off your next trip to pick up some Bigelow tea. Follow Bigelow on Facebook and Twitter for great tea updates and ideas!


Visit Bigelow's Pinterest board for more tea inspiration:




Here are some more of my favorite cookie recipes:


Oatmeal Butterscotch Spice Cookies




Sparkly Gingersnaps




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

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